Effect of Regional Coffee, Degree of Roasting and Storage on the Scavenging Ability of Free Radicals
碩士 === 輔仁大學 === 食品營養學系 === 87 === Light-roasted, medium-roasted and dark-roasted coffees from Brazil, Colombia, Mandehling, Panama, Indonesia and Thailand were used to study the inhibition of superoxide anion radicals produced in xanthine/xanthine oxidase system. Different regional coffees, degree o...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/97306319922727073632 |